Summary

Ingredients

For the dough:

• 150 g quark
• 6 tablespoon milk
• 6 tablespoon oil
• 75 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 300 g flour (wheat flour)
• 1 packet baking powder

For covering:

• 750 g currants
• 750 g quark
• 200 g suar
• 1 packet vanilla sugar
• 3 egg (s)
• 2 egg (s), including the yolk
• 50 g butter, melted
• 50 g cornstarch
• 2 egg (s), including the egg white
• 100 g suar
• 20 g almond (s), sliced

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Instructions

1. For the dough, mix the quark with milk, oil, sugar, vanilla sugar and salt. Then add a good half of the flour mixed with baking powder and stir in. Knead in the rest of the flour. Roll out the dough 1/2 cm thick on a greased baking sheet.
2. For the topping, wash the currants, drain them well and remove the stems. Mix the quark with sugar, vanilla sugar, eggs, egg yolks, butter and cornstarch.
3. Fold the currants into the curd mixture, spread on the dough, smooth out and place a greased strip of aluminum foil, folded over several times, in front of the dough. Then bake at about 200 °, gas mark 3, for about 25 minutes.
4. Beat the egg white until stiff, it must be so firm that a knife cut remains visible. Then gradually beat in the sugar, tablespoon at a time. Spread the egg whites evenly on the curd mixture. Finally sprinkle the sliced almonds on top. Bake at 200 °, gas mark 3, for another 5 minutes.